rosemary fries with vegan garlic aioli (olive oil free)

Fries are practically an American culinary institution. Seriously, there’s even a #NationalFrenchFryDay day too. 

They are also the quintessentially summertime snack – whether you’re on the boardwalk, at the pool, at the amusement park, at a church bazaar or just lounging at home. I would say how I haven’t met one person in America who doesn’t like fries…but perhaps they haven’t found the right recipe. 

It’s really that simple. And something to dip them in…as in what if you are not a fan of condiments? Try aioli. Garlic aioli (pronounced “a-oile” or “i-oile” ) is a Mediterrerean sauce that consists of puréed garlic and usually olive oil with a few spices mixed in. My recipe below is a little different to accommodate even the purist Orthodox Christian palate. I make a lemon garlic aioli with absolutely no oil or soy by adding walnuts, apple cider vinegar, lemon juice and just plain water. Not a stitch of oil used…except on the fries but even then I use coconut oil. It is indeed a lot of coconut oil but fries are often an indulgent little treat or snack and as long as it’s not olive oil during fast is even something the purist Orthodox Christian can agree with. 

Rosemary Fries with Lemon Garlic Aioli

(Vegetarian, Vegan, Soy Free, Olive Oil Free, Gluten Free) 

Under $10

Ready in 10-15 minutes 

for the potatoes…

3 Russet potatoes, peeled and sliced to make matchstick potatoes 

sea salt


brown coconut sugar, a pinch 

organic coconut cooking oil, two cups 

for the aioli…

lemon zest, 1/4 cup

garlic, 2 cloves

walnuts, 1 cup (or try cashews.)

pure water, 1/2 cup

fresh lemon juice, 3tbsp

Apple cider vinegar, 1/4 teaspoon

pink sea salt, 1/4 teaspoon 

1/4 cup of lemon basil leaves (My lemon basil from the farmer this week! If you cannot find them, use basil.) 

Some notes….

Hey kids! As this recipe works with hot oil, it is very important that you leave the cooking prep to mom and dad or another grown and responsible looking person on this one. 😉


1. Preheat the oven. Let it do it’s thing while you’re going to be doing your thing. Make the aioli. Gather all ingredients in a blender and combine until you get a smooth consistency. Set aside in a ramekin, pretty dish or just set aside if you intend on pouring them all over your fries….keep in mind if some family members or guests don’t like condiments or aioli (the weirdos of society, really), you may want to be considerate before you start pouring. 

1. Drop the potatoes carefully in a pot of hot coconut oil. No stirring is necessary. Just be vigilant until it cooks. It will be ready when the fries float to the top and are crispy, almost shriveled even. 

2. Transfer fries to a baking sheet. Sprinkle with sea salt, sugar and Rosemary. Toss together to coat and pop in the oven for about ten minutes. Depending on how many fries you plan on making, you can transfer what fries are floating  in the pot to a baking sheet to pop in the oven to keep warm and keep repeating until you have enough of fries. 


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